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Receta Lavender and Fusilli Pasta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
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Ingredientes
- 1 red pepper
- 1 yellow pepper
- 2 tbsp (30 gr) chopped olives
- 4 lavender flowers
- 1 lb (500 gr) fusilli pasta
- 3 tablespoons extra virgin olive oil
- Juice of ½ fresh lemon
Direcciones
- Cut and clean peppers, removing seeds. Place on cookie sheet under broiler for 10 minutes or until skin begins to burn. Remove. Let cool in a paper bag. Remove skins.
- Chop peppers and place in a large bowl; add chopped olives.
- Gently break apart lavender flowers and add to pepper and olive mixture. Add in olive oil and squeeze in ½ lemon and blend. Set aside. Boil pasta till al dente. Place into olive oil mixture, toss, and serve al fresco! Add salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 172g | |
| Calories 526 | |
| Calories from Fat 382 | 73% |
| Total Fat 43.23g | 54% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 279mg | 8% |
| Total Carbs 30.15g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.97g | 3% |
| Protein 5.2g | 8% |
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